Jollof Rice again? Yes! But this is no ordinary Jollof Rice, this is Nigerian Oven Baked Jollof Rice. I’ve had a number of Instagram and Facebook requests for a recipe for Oven Baked Jollof Rice since I put up the Party jollof Rice recipe, so here I am, doing the needful.
This is my go-to method when I’m pressed for time or I’ve got other things to get on with around the house. Unlike the hob cooked Jollof Rice, this doesn’t require so much attention. No continuous stirring, no lifting of the lid every now and then to check the progress or worrying about it burning, it’s just so easy from start to finish. Fry the stew, mix with parboiled rice, stick in the oven and get on with other things I need to do. I particularly like Oven Baked Jollof Rice cos of the fact that it does not burn in the oven and the heat from the oven also provides a tad bit of the smoky effect you get with the hob cooked Jollof rice.
One thing I’ll advise though is that you need to season your stew and make sure its fried really well before adding the rice and sticking in the oven. This is because, unlike the hob cooked Jollof rice, you wont be able to keep going back and forth to add seasoning or spices, you need to get it right from the start.
I already have a recipe for Nigerian Party Jollof Rice (Hob Cooked), click HERE for the recipe.
Now, Oven Baked Jollof Rice, let’s get started….
3 cups rice
Half a can of plum tomatoes/ 3 medium tomatoes
90 grams tomato paste
2 cooking spoons vegetable oil
2 big onions
2 big red bell pepper
1 scotch bonnet
2 bay leaves
1 cup Meat or chicken stock/water
2 Knorr cubes
1/2 teaspoon your preferred seasoning
1/2 teaspoon Curry powder
1/2 teaspoon thyme
1 teaspoon white pepper
Salt to taste
First parboil the rice, parboiling should be half the time you would normally if you were parboiling for a full hob recipe. Ensure the rice is still firm when you drain the water, 5 minutes on medium heat should do. Drain and set aside.
Blend half the can of plum tomatoes, two bell peppers, 1 scotch bonnet, 1 tablespoon minced ginger and an onion, blend till smooth and set aside.
In a large pot, add 1 cooking spoon vegetable oil, set on a hob on medium heat, when it’s hot enough, add half a bulb of sliced onions, sauté for 2 minutes then add the blended pepper, 2 Knorr chicken cubes, the white pepper, curry, thyme and salt to taste.
Let that fry on medium heat for 15 minutes thereabouts, stir at intervals to prevent burning.
While that’s frying, get a smaller pan, add 3 tablespoon oil, when it’s hot, add some sliced onions and sauté till fragrant…Now, add the tomato purée. Let this fry for 5-6 minutes or until the purée loses its sourness.
Now, check on the stew, check to see if it’s fried (you’ll know it is properly fried when the oil begins to settle on top)
If its is fried, add the stock, if you haven’t got any, that’s OK, just add a bit of water instead, you can also add your own preferred spices ( I’m a sucker for Aromat seasoning).
Tip: Be careful when you’re adding condiments if you’re gonna be using meat or chicken stock as stock would already contain a high amount of salt.
Let this cook for a further 3-5 minutes, then add the fried tomato purée along with the oil…
Stir to combine, let this stew for 3 minutes…
Now, transfer the parboiled rice to the stew, do this gradually so you can control the quantities, this way you wont end up with a soggy mix. Mix thoroughly, the rice and stew should be fully combined, all grains coated with no secreted stew or oil. Now, add two bay leaves ( I forgot to add this really)
Transfer the contents into a foil pan or roasting dish… Cover with foil paper, double it up as the rice needs adequate steam to cook evenly and fast. This goes into a preheated oven, 200 degrees thereabouts. D
After about 30 minutes, check on the rice, the stew should have dried up significantly… Add some more sliced onions and tomatoes….Stir and combine….
Toss it back in the oven and allow to cook to proper doneness, this should take another 15-20 minutes. Can’t really say how long it sits in the oven for cos ovens vary, rice consistency vary by brand as well. Mine sat in for about 45 minutes in all.
And that’s it really, Oven Baked Jollof Rice in easy and simple steps.
Do remember to follow me on Instagram @Sisi_Jemimah, also follow my Facebook Page, Sisi Jemimah. Also, tag me in photos of your oven Jollof Rice if you choose to try out this recipe, Feel free to use the “Share” buttons below as well. See you in my next post.